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Kelheim Weißbier clone

From the BrewBlog of TANDEMBRYGGERIET
Printed May 16, 2024

Specifics
Style: Weizen/Weissbier
Yield: 50 liters
Calories: 185 (12 ounces)
ABV: 5.9%
ABW: 4.6%
OG: 1.056
OG (Plato): 13.81° P
FG: 1.012
FG (Plato): 3.07° P
Real Extract: 5.01° P
App. Atten.: 77.8%
Real Atten.: 63.7%
BJCP Style Info: Weizen/Weissbier
O.G.: 1.044 - 1.052
F.G.: 1.010 - 1.014
ABV: 4.3 - 5.6%
Bitterness: 08 - 15 IBUs
Color: 2 - 8 SRM
Info: A pale, spicy, fruity, refreshing wheat-based ale.

Commercial Examples: Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier.
General Information
Method: All Grain
Source: BYO Jul/Aug 2006 S. 34ff
Malts and Grains
8.00 kilograms Weyermann Weizenbraumalz hell 66.7% of grist
2.00 kilograms Weyermann Pilsener Malz 16.7% of grist
2.00 kilograms Weyermann Wiener Malz 16.7% of grist
0.00 kilograms Weyermann CARAMÜNCH Typ III 0% of grist
12.00 kilograms Total Grain Weight 100% of grist
Hops
50.00 grams Hallertauer Mittlefruh 4.2% Pellets @ 30 minutes
Type: Bittering
Use: Boil 		210 AAUs
66.00 grams Hallertauer Mittlefruh 4.2% Pellets @ 10 minutes
Type: Aroma
Use: Boil 		277.2 AAUs
116.00 grams Total Hop Weight 487.2 AAUs
Boil
Total Boil Time: 90 minutes
Yeast
Name: Bavarian Wheat
Manufacturer: Wyeast
Product ID: 3638
Type: Wheat
Flocculation: Low
Attenuation: 73%
Temperature Range: 18–24°C
Amount: 250 ml
Procedure

White Labs WLP380 oder Wyeast 3068

Dough in at 37 °C. Allow for a 30-minute rest to thoroughly hydrate the
grist. Employ a 20-minute protein and beta-glucan rest at 50 °C. Give the grain bed a 60-minute rest 63 °C to allow for thorough starch conversion.

 

Fermentation
Primary: 4 days @ 20° C
Kelheim Weißbier clone
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 30  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 55.6  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 60.5  
Post-Boil Amount: 50  
Boil Time: 9090  
Original Gravity: 1.056 / 13.8° P  
     
     
     
     
Brew Day Notes
 

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